Tortilla Soup

Lynnda Cloutier


I usually add some shredded cooked chicken to this soup.I serve it with sliced avocado on top. Don't know where I got this one, but it's been made lots of times.

★★★★★ 2 votes


4 corn tortillas
1 cup coarsely chopped onion
1 cup each sliced zucchini, and carrots
1/2 cup each chopped tomatoes, green bell pepper
3 1/2 cups chicken broth
1/2 cup tomato sauce
1/2 tsp. salt and 1/2 tsp. pepper
1 cup shredded cheddar cheese


1Cut tortillas into strips. Heat oil in skillet. Fry strips over medium heat til crisp. Drain on paper towel, set aside.
2Put the chopped onions, sliced zucchini and carrots and chopped tomatoes and bell peppers and the chicken broth, tomato sauce and salt and pepper in a pot. Bring to boil. Reduce heat and cover. Simmer 15 minutes. Pour soup into serving bowls. Lay tortilla strips on top of each serving and sprinkle on cheese. Serve hot. Serves 4

About this Recipe

Regional Style: Mexican